2. Heat oil in a Dutch oven and sauté the chicken pieces until golden brown on all sides.

3. In a mortar, pound to a paste the shallot and garlic. Add seasoning paste, thyme, green hot pepper, 1 cup stock, and peas to the chicken. Reduce heat and simmer covered 25 minutes or until chicken pieces are tender.

4. Remove chicken, peas, and hot pepper to a heated platter and keep hot. Add remaining stock to Dutch oven. Bring to a boil.
Mix butter and cornstarch and add to stock. Stir until sauce is slightly thicker. Add salt and pepper, if desired.

5. Garnish chicken with chopped parsley and serve sauce in a sauceboat.